Easy curried cauliflower
16
- Prep Time10 min
- Total Time10 min
- Makes4 to 6 servings
Roberto Caruso
Ingredients
400-mL can coconut milk
1 tbsp hot curry paste, or 2 tbsp mild curry paste
1 large cauliflower
4 large ripe plum tomatoes
2 green onions, optional
generous pinch salt, optional
Instructions
Whisk coconut milk with curry paste in a large wide saucepan. Bring to a boil, stirring occasionally, over medium-high heat. Meanwhile, remove green leaves from cauliflower and cut out core. Cut or break florets into small pieces. Stir cauliflower into sauce. Cover, reduce heat to medium-low and barely simmer, stirring occasionally, until cauliflower is almost tender, 20 to 25 minutes.
Meanwhile, slice tomatoes in half and squeeze out seeds and juice. Coarsely chop tomatoes. After cauliflower has cooked at least 20 minutes, stir in tomatoes. Continue to cook, covered and stirring occasionally, until cauliflower is done as you like, 8 to 10 more minutes. Thinly slice onions and sprinkle overtop. Taste and add salt, if needed. Great with barbecued chicken or pork chops
Nutrition (per serving)
Calories 172, Protein 3.8g, Carbohydrates 8.8g, Fat 15.3g, Fibre 3.7g, Sodium 29mg.
Curry and tomatoes are a winning match. Fresh tomatoes mellow out the mixture of spices in the curry paste and also add lots of colour.
